Tahini Chocolate Chip Cookies
An update on the classic chocolate chip cookie, with a hint of sesame from tahini, the subtle nuttiness of brown butter, and the richness of chocolate.
Servings 24 cookies
Ingredients
- 8 tbsp (1 stick) unsalted butter, cubed
- 1 1/4 cup flour
- 3/4 tsp baking soda
- 1 tsp sea salt
- 1/2 cup tahini
- 3/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 cups bittersweet or semisweet chocolate, chopped or chips
- Flaked sea salt (optional)
Instructions
- Brown the butter by melting in a light-colored pan over medium heat.* Stir frequently as it bubbles and boils, including scraping the bottom of the pan. Allow to simmer until it starts to turn golden brown. Remove from heat immediately and pour into a heatproof bowl to cool. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, beat the cooled brown butter, tahini, brown sugar and granulated sugar on medium speed until well combined, 4 to 5 minutes.
- Scrape the bowl and add the eggs, one at a time, fully incorporating each one and scraping the bowl down in between and after. Add the vanilla and mix briefly to combine.
- Turn the mixer to low and add the dry ingredients just until combined. A few floury streaks are okay. The mixture should be glossy.
- Add the chocolate and mix briefly to combine. Try not to overmix.
- Cover the dough and refrigerate for at least two hours or up to overnight.
- When ready to bake, preheat the oven to 350ºF. Prepare two baking sheets by lining with parchment paper.
- Shape the cookies into rounds with your hands or an ice cream scoop, about 2 tablespoons (1 ounce) each, and place them at least 2 inches apart on the baking sheets. Flatten the cookies a little and then chill for 30 minutes.
- Bake for 11 to 12 minutes, turning the sheets halfway through. Cookies are done when the edges are golden brown but centers are still slightly soft.
- Remove from the oven, sprinkle with flaked sea salt (if using) and let cookies cool on the sheets about 15 minutes, or until firmed up enough to move to a cooling rack to cool completely.
Notes
*You can skip browning the butter and just add it directly to the sugars and tahini, but you will lose some of the nutty flavor. Be sure the butter is at room temperature.